Ingredients Jump to Instructions ↓

  1. 2 1/2 teaspoons coriander seeds

  2. 2 teaspoons cumin seeds

  3. 1/8 teaspoon crushed red-pepper flakes

  4. 1/2 teaspoon turmeric

  5. 1/2 teaspoon ground ginger

  6. Pinch of ground cloves

  7. 1 teaspoon salt

  8. 1/2 teaspoon freshly ground black pepper

  9. 2 whole boneless, skinless chicken breasts, cut into 2-inch pieces

  10. 2 tablespoons peanut oil

  11. 2 tablespoons fresh ginger, minced

  12. 1 large clove garlic, minced

  13. 3 medium onions, halved and thinly sliced

  14. 2 whole cinnamon sticks, about 3-inches long

  15. 1 bay leaf

  16. 3 cardamom pods

  17. 4 cups whole canned tomatoes, peeled and seeded with juices

  18. 1 1/2 cups homemade or canned low-sodium chicken stock

  19. 1/4 cup plain yogurt

  20. 3/4 cup golden raisins, roughly chopped

  21. 1/2 cup chopped fresh cilantro

  22. Pappadams, for serving

  23. Cooked basmati rice, for serving

  24. Chopped cashews, for garnish

  25. Prepared mango chutney, for garnish

Instructions Jump to Ingredients ↑

  1. In a dry skillet over medium heat, toast coriander and cumin seeds until fragrant, 1 to 2 minutes. Transfer to spice grinder, add crushed red-pepper flakes, and grind to a powder. Place in a small bowl, and add turmeric, ginger, cloves, salt, and black pepper. Add chicken, and toss to coat.

  2. Heat peanut oil in a large pot over medium-high heat. Add chicken, cooking until browned, 3 to 5 minutes. Remove chicken. Set aside.

  3. Reduce heat, and add ginger, garlic, and onions. Cook until softened and deep-brown in color, 8 to 10 minutes. Add cinnamon sticks, bay leaf, and cardamom pods; cook for 10 minutes. Add tomatoes, chicken stock, and cooked chicken. Raise heat to medium high, and cook until liquid is reduced, about 15 minutes. Meanwhile, toast pappadams. Reduce heat to low, and stir in yogurt and raisins. Cook until warmed throughout; add cilantro. Serve with basmati rice, and garnish with cashews. Accompany curry with pappadams and chutney.


Send feedback